Cream-Filled Boston Cake (Print Version)
# Ingredients:
→ Pastry Cream
01 -
2 tbsp cold unsalted butter
02 -
4 egg yolks from large eggs
03 -
1/2 cup white sugar
04 -
3 tbsp corn starch
05 -
1/4 tsp sea salt
06 -
1 3/4 cups full-fat milk
07 -
2 tsp pure vanilla extract, or 1 tsp vanilla bean paste
→ Cake
08 -
3 eggs from large chickens
09 -
1 1/4 cups regular flour
10 -
2 tsp baking powder
11 -
6 tbsp cold unsalted butter
12 -
3/4 cup full-fat milk
13 -
2 tsp pure vanilla extract, or 1 tsp vanilla bean paste
14 -
1/2 tsp sea salt
15 -
1 1/4 cups white sugar
→ Chocolate Ganache
16 -
4 oz dark chocolate or 2/3 cup chocolate morsels
17 -
1 tbsp corn syrup
18 -
1/8 tsp sea salt
19 -
1/2 cup plus 1 tbsp heavy whipping cream
# Instructions:
01 -
Mix yolks, sugar, cornstarch, salt and milk together. Heat till thick. Stir in butter and vanilla. Push through strainer and cool for at least 3 hours.
02 -
Whip eggs with sugar till fluffy. Put flour and baking powder in a bowl. Combine melted butter with milk and vanilla in another bowl. Mix everything together. Pour evenly into two 9-inch tins.
03 -
Put in oven at 325°F for 22-25 minutes till golden brown. Let cool all the way.
04 -
Stack cake with cream filling between the layers. Cool in fridge for at least 2 hours.
05 -
Add hot cream to chocolate, corn syrup, and salt. Wait a bit, then stir till smooth. Cover cake and cool till firm.
# Notes:
01 -
You can make the cream up to 3 days early
02 -
Always keep in the fridge
03 -
Plan ahead for cooling times